Ricotta And Spinach Stuffed Pasta Shells

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 32 large pasta shells (conchiglioni in italian)
• 500 g spinach
• 250 g low-fat ricotta cheese
• 500 g low fat cottage cheese
• 600 ml bottled pasta sauce
• 250 ml vegetable stock
• 1 tablespoon finely grated parmesan cheese

Recipe

• 1 cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
• 2 cool slightly.
• 3 preheat oven to moderate.
• 4 boil, steam or microwave spinach until just wilted; drain.
• 5 chop spinach finely, squeeze out excess liquid.
• 6 combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
• 7 combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
• 8 place pasta shells in dish; sprinkle with parmesan.
• 9 bake, covered, in moderate oven about 1 hour or until pasta is tender.